Sue Hill

August 21, 2017 at 10:37pm

So thrilled with this drying information. I have had my starter since 1978. I use milk and flour and sometimes water. I have even added potatoe flakes a few times. I find it very flexible. Anyway, my son in Texas wanted a start. I dried some using your wonderful instructions and mailed the flakes to him in an envelope He followed your basic reconstitution method and this morning made sourdough hot cakes for his girls on the first day of school. Start in Virginia to finish in Texas , it took a week. Amazing. Now, I'm going to dry some for myself for the future.Thank you so much King Arthur Flour.
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